Homemade Maple Syrup

It’s easy to make this homemade maple syrup alternative that is thick and smooth with rich maple flavor. It’s way better than store bought syrup with five simple ingredients!

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Homemade Imitation Maple Syrup

I absolutely love to make my own homemade maple syrup alternative. It’s super simple and tastes amazing on so many different breakfast recipes. There is just something about a classic pancake syrup that can’t be beat.

This imitation maple syrup recipe comes from my Grandma Ina, tastes so much better than store bought and is perfect for topping homemade pancakes, French toast, German pancakes, crepes and Belgian waffles.

Why I Love This Recipe

• Simple: Making homemade imitation maple syrup is so easy with only 5 ingredients and ready in under 30 minutes. The texture is smooth with a deep rich maple flavor.
• Adaptable: In my Grandma’s original recipe, she used 1/2 cup corn syrup and an extra cup of sugar. I prefer honey over corn syrup and cut back on 1 cup of sugar.
• Wholesome: While pure maple syrup can be pricey and store bought syrup is full of high fructose corn syrup, preservatives and additives, making your own homemade pancake syrup is full of real sugar and real ingredients.

Ingredients

• Sugar: You’ll need both granulated sugar and brown sugar to make this recipe. You can use light brown sugar or dark brown sugar.
• Honey: I like to use honey because of its flavor, but you can use corn syrup. Using honey over corn syrup does make the consistency thinner, so stick with corn syrup if you like your syrup on the thicker side.
• Maple extract: This helps make the maple flavor stronger and more pronounced. I used maple extract found in the grocery baking aisle but if you can find pure maple extract it is made with less ingredients and more wholesome.
• Vanilla extract: I love the extra flavor that vanilla extract adds.
• Hot water: You’ll need to add in hot water to bring the sugar and honey to a boil.

How to Make Maple Syrup

1. Bring sugar, honey and water to a boil, then simmer. Combine sugar, honey and water in a large sauce pan over medium-heat. Bring to a boil, then turn heat to medium-low and continue to simmer for 8-10 minutes, stirring frequently.
2. Remove from heat, then add extracts. Remove from heat and let sit for 5 minutes. Then stir in the maple extract and vanilla extract.
3. Serve and enjoy! Serve the pancake syrup over breakfast favorites or allow to cool and place in jars.

Recipe Tips

• Thicker consistency: If you want a thicker syrup, use corn syrup in place of honey or simmer the maple syrup alternative for longer allowing water to boil off.
• Thinner syrup: The homemade maple syrup recipe will thicken as it cools. Warm it up to thin it out or whisk in a bit of hot water.
• Add-ins: Add a couple Tablespoons of butter if you like a buttery syrup flavor.
• Maple extract: If all you can find is mapeline, imitation maple flavoring, that is fine to use. Your maple syrup alternative will still taste amazing.

Storage Tips

To store the syrup, let cool completely then add to mason jar (or any type of covered jar). It will keep for about 1 to 2 months if stored in a covered jar in the refrigerator.

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